With a light dusting of parmesan cheese and herbs baked in, these Tomato-Thyme Pita Crisps are delicious by themselves. They also make an ideal vehicle for any of our delicious salsas.
Top them with a generous serving of chopped, fresh tomatoes and they become a great appetizer to bring to a party.
Tip: Keep the pita crisps and tomatoes separate until just before serving.
Tomato-Thyme Pita Crisps
With a dusting of parmesan cheese and herbs, these pita crisps are tasty by themselves. Topped with a chopped, fresh tomatoes they become a great appetizer.
- 5 fresh basil leaves, finely chopped (or 2 tsp. dried)
- ½ tsp. ground black pepper
- ½ tsp. dried thyme leaves
- 2 Tbsp. grated Parmesan cheese
- 4 (6½-inch) whole wheat pitas, split (tops removed from bottoms), cut into quarters
- 1 Tbsp. olive oil
- 4 cups chopped tomatoes (or sliced cherry tomatoes)
Preheat oven to 350° F.
Combine basil, pepper, thyme, and cheese in a small bowl; mix well. Set aside.
Spread pita wedges evenly on baking sheet.
Lightly brush each wedge with oil.
Sprinkle basil mixture evenly over pita wedges. Bake for 6 to 8 minutes, or until golden brown.
Top pita wedges evenly with tomatoes. Serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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A great snackional or enjoy as part of breakfast or lunch.
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